Fluffy sweet potato souffle
with a crunchy pecan streusel topping.
Sweet
Potato-Pecan Souffle
- 5 cups (3 pounds) cooked,
mashed sweet potatoes or yams
3 large eggs, beaten
1/2 cup eggnog
1/2 cup milk
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
3/4 teaspoon ground nutmeg
3/4 cup chopped pecans
- Combine sweet potatoes, eggs, eggnog,
milk, granulated sugar, vanilla and salt, mixing well until blended.
Spoon into buttered 2 quart casserole.
- Cut butter into combined flour, sugar
and nutmeg; stir in nuts. Sprinkle over sweet potato mixture.
- Bake at 375°F (190°C) for 30 minutes
or until top is crispy.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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